Raw materials:
Snail 1000g, dried pepper, Pixian watercress, pepper, ginger rice, garlic paste, soy sauce, cooking wine, balsamic vinegar, refined salt, sugar, chicken essence, cooked sesame seeds and chopped green onion.
Production method:
(1) Wash the snail, put it in a pot, blanch it with water, cooking wine and balsamic vinegar, and cover the head.
(2) Add oil to the wok, heat it, dry the chili festival, stir-fry until brown, and add pepper, ginger rice, garlic and Pixian watercress to stir-fry until fragrant. Stir-fry the snail, add cooking wine, balsamic vinegar, refined salt, white sugar, soy sauce and monosodium glutamate in turn, and stir-fry over high fire until the snail is cooked and tasty.
Shancheng spicy chicken
Pay attention to the materials used. The main ingredient must be the domestic rooster that has been slaughtered and cooked now. In order to keep fresh, tender and fat, the auxiliary materials are not two gold bars peppers produced in Sichuan and Mao Wen Dahongpao peppers produced in Sichuan, which tests the chef's mastery of the heat.
Raw materials:
500 grams of rooster, pepper, dried pepper, cooked sesame, cooking wine, soy sauce, ginger, chopped green onion, chicken essence.
Production method:
(1) The rooster is eviscerated, washed and cut into small pieces. Ginger, onion and dried Chili are minced for later use.
② Put the chicken in a bowl, add soy sauce, cooking wine, monosodium glutamate, salt, ginger slices and pepper, mix well and marinate for 10 to 15 minutes.
(3) Put the wok on the fire, heat the oil, and then fry the dried chilies until they are brown-red; Stir-fry the marinated chicken pieces and pepper, add cooking wine, soy sauce, monosodium glutamate and shredded ginger when the chicken is cooked and crisp, stir-fry for 2 minutes over medium heat, filter out the remaining oil with a colander, take out the pan, sprinkle with cooked sesame seeds and chopped green onion, and serve.
Lianshan huiguorou
The classic of Sichuan-style home cooking. Sichuan cooked pork is also commonly known as "boiled pork" in Sichuan folk. Due to different products, customs and tastes in different parts of Sichuan, the cooking methods of this dish are also varied, mainly in the different ingredients and seasonings.
Raw materials:
500g pork belly, garlic sprout, green pepper, dried pepper, Yongchuan lobster sauce, fried guokui, Pixian watercress, soy sauce, pickled ginger, fermented mash, chicken essence, refined salt, sugar and onion.
Production method:
(1) blanch pork in boiling water to remove blood, take it out, apply mashed potato juice and salt while it is hot, steam it in a cage until the skin is soft, and take it out to cool.
(2) Cut dried chili, onion and garlic seedlings into sections, slice ginger and green pepper, and cut crispy pot helmet into triangles.
(3) set a large fire in the wok, burn the oil to 60% heat, and stir-fry the dried peppers and take them out; Stir-fry the sliced meat into a "light nest", add soy sauce, bean paste, fermented soybean and white sugar, stir-fry for a while, add garlic sprout, soaked ginger, green pepper, onion knot and pot helmet, stir-fry until fragrant, add fried dried pepper and chicken essence, and stir-fry to serve.
Fried shredded pork with sweet and sour sauce
Fish flavor is one of the main traditional flavors of Sichuan cuisine. This method originated from Sichuan folk unique cooking and seasoning methods, and has been widely used in Sichuan cuisine.
Raw materials:
300 grams of pork leg, water-soaked magnolia slices, water-soaked fungus, pickled pepper, pickled ginger, green onion, garlic paste, starch, soy sauce, balsamic vinegar, Shaoxing wine, refined salt, sugar and broth.
Production method:
① Shred pork, sliced Flos Magnoliae and auricularia, put them in a bowl with shredded pork, add refined salt, Shaoxing wine and wet starch and mix well.
(2) Chop pickled peppers and mix with sugar, vinegar, monosodium glutamate, starch and broth to make sweet and sour juice.
(3) Put the wok on high fire, heat the oil to 60%, stir-fry the shredded pork, add the pickled pepper powder, ginger, garlic and onion, saute until fragrant, cook the sauce and turn it over a few times.
Boiled fish with Chinese sauerkraut and Chili
The pioneer of Chongqing's home cooking, the land and water on one side and the people on the other.
Raw materials:
Grass carp 1 strip, 250g sauerkraut, 2 eggs, proper amount of lard, ginger slices, garlic, chopped green onion, scallion festival, pickled pepper, cooking wine, balsamic vinegar, monosodium glutamate, pepper, dried bean powder and pepper.
Production method:
① Cut the fish head, take off two pieces of fish, slice the fish bones, and cut the fish with an oblique knife. Sliced sauerkraut, egg white and dried fine bean powder mixed into egg white bean powder.
(2) Add cooking wine, salt, monosodium glutamate, balsamic vinegar, ginger slices and onion slices to the fish fillets, and mix well with egg white bean powder.
(3) Heat the oil to 50% heat in a wok, add fish heads and bones until they are cut off and fished out; Leave a little oil in the pot, add pepper, sauerkraut, pickled pepper and ginger slices, stir-fry until fragrant, add soup, add cooking wine, balsamic vinegar, salt and pepper to cook until fragrant, first add fish head and fish bones to cook for a few minutes, then add fish fillets to cook for 2-3 minutes, then pour the fish and soup into the pot and sprinkle with Jiang Mo, garlic and chopped green onion.
(4) Put a little oil in the pot and cook until it is five-cooked. Pour it evenly over Jiang Mo, garlic and chopped green onion.
Home-cooked cantonese cuisine
First, mushroom cabbage
The steps are simple:
1: Cut water-borne mushrooms or fresh mushrooms into pieces.
(Dried mushrooms can be soaked in warm water for more than half an hour before flowering. )
2. Then pour some oil into the wok. When the oil is hot, pour in oyster sauce and soy sauce.
This amount can be determined according to the taste and the number of mushrooms. )
3: Stir well and pour in the chopped mushrooms and cabbage. Keep stirring. Stir-fry until the mushrooms become soft and narrow, and the sauce color is even, then turn off the heat and plate.
This dish doesn't need salt, because oyster sauce and soy sauce are already salty, and it doesn't need monosodium glutamate, so it is fresh enough. Just adding mushrooms may feel a little dry. Don't add it, the water will come out when frying. Moreover, the viscosity of oyster sauce just saves the thickening process.
Mushrooms can be made with water or fresh. Some people like the taste of water, others like fresh and smooth, it's up to you:)
Second, green vegetables in oyster sauce, the same as above, add one or two spoonfuls of oyster sauce after ordinary fried vegetables.
Third, garlic vegetables, like fried ordinary vegetables, add garlic when the vegetables begin to shrink.
The main point of cooking green vegetables is that it is best to blanch with boiling water before frying, with as little oil and salt as possible, and as light and delicious as possible-this is the characteristic of Cantonese cuisine.
Fried eggs with hibiscus
Its cuisine is Cantonese.
Features golden color, fresh and delicious, well-known in the north and south.
200 grams of eggs, 60 grams of barbecue, water-soaked mushrooms 10 grams, 30 grams of magnolia slices, and ginger 10 grams. Seasoning oil 100g, sesame oil 10g, a little pepper, wet starch 10g, salt 4g, monosodium glutamate 3g and a proper amount of hairy soup.
Production process (1) Beat the eggs in a bowl with chopsticks, add pepper, salt and monosodium glutamate, and stir well. (2) Shred barbecued pork, water-soaked mushrooms, magnolia slices, onions and ginger, put them into eggs and stir them evenly for later use. (3) Stir-fry the spoon with high fire, pour in the big oil, heat it to 70% to 80%, pour in the eggs, and fry it with slow fire until both sides are golden and cooked. (4) Cook a proper amount of hairy soup on the egg, thicken it with diluted wet powder and drop sesame oil.
Menu Name Fresh Luo Songtang
Its cuisine is Cantonese.
Belongs to the type of special soup.
Basic ingredients: tomato cut into small pieces 1, lemon washed for a quarter, Chinese cabbage shredded for half, garlic 1 spoon, carrot peeled and cut into small pieces 1, 5 cups of water, onion cut into small pieces 1, salt and pepper.
1. Boil the water, add all the ingredients and cook for about an hour.
2. Season with salt and pepper.
Tip: Do you think the Luo Songtang in the restaurant is particularly delicious? Actually, the trick is to add lemon.
Lilac ribs: typical Cantonese cuisine is mainly home-cooked dishes, and of course it also has Hainan characteristics.
Main ingredients:
Inch line (about 1.5 inch long and 2 cm wide)
Accessories:
White sugar, monosodium glutamate, salt, cooking wine, Redmi and clove.
Exercise:
1, blanch the ribs with boiling water, take them out, wash them and put them on a plate;
2. Add sugar, monosodium glutamate, salt, cooking wine, Redmi and cloves (several grains) into appropriate amount of water, cook until the juice is thick, thicken and pour on the ribs.
1, the rib is broken, that is, the blood on the rib is removed;
2. Redmi is used for coloring. If you eat it naturally, you can buy it in the supermarket.
Bian Xiao with wine: Refreshing beer can make people who don't like big meat feel greasy, and it is best to have chilled refreshing beer.